Kangkung stir fry - 椒腐通菜

200 gr kangkung / water spinach
2 fermented tahu /Furu/腐乳 (white, 25 gr)
1 tbsp Shaoxing rice wine
4 cloves of garlic
1 red lombok
1/8 tsp salt
1/8 tsp palm sugar
1 tbsp water
1 tbsp oil

Wash the kangkung well and cut it into pieces. Chop the garlic finely and cut the lomboks into thin strips. Mix the tahu with the rice wine, salt and palm sugar and pound or grind it into a homogeneous mass.
Heat the oil in a pan and fry the garlic and the lombok for 1 minute. Then add the tofu mixture and mix well.
Then add the kangkung and stir fry for 20 seconds. Then add the leaves and water and stir fry until it starts to soften. Serve.

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